Easy Blueberry Bread [Quick Bread!]

4.59 from 73 votes

This quick and easy blueberry bread is moist, fluffy, and bursting with fresh (or frozen) blueberries in every bite – Perfect for breakfast or dessert!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: standard loaf

Calories: 1741kcal

Author: Renee Press

Equipment

Ingredients

1 ½ cups blueberries
1 tablespoon granulated sugar
2 tablespoons all-purpose flour
⅓ cup granulated sugar
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup plant-based milk
¼ cup neutral oil
1 (3.9-ounce) pack unsweetened applesauce

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line a standard loaf pan with a fitted piece of parchment paper.
In a medium bowl, toss the blueberries with 1 tablespoon of sugar and 2 tablespoons of flour. Mix well and set aside.
In a separate large bowl, whisk together the remaining ⅓ cup of sugar, 1 ½ cups of flour, baking powder, and salt.
Add the plant-based milk, neutral oil, and applesauce. Stir until fully combined. It's okay if some dry spots remain.
Fold in the blueberry mixture, reserving about ¼ cup of blueberries for topping.
Pour the batter into the prepared loaf pan and sprinkle the reserved blueberries on top.
Bake for 50 to 60 minutes. At the 50-minute mark, insert a toothpick into the center—if it comes out clean, the loaf is ready. If not, bake for another 5 to 10 minutes.
Remove from the oven and allow the loaf to cool completely in the pan before lifting it out.

Notes

Don’t over-mix batter: Overworking can lead to dense, gummy bakes.

To reduce color streaking: Use fresh berries when possible (frozen berries bleed more) and gently fold them into the batter.

Leave to cool in the pan: This vegan blueberry loaf is very fragile right out of the oven but firms as it cools, so don’t be tempted to slice it too soon.

Nutrition